• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces.

• Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, onion, oregano, Fry Seasoning, salt, and pepper; cook, breaking up meat into pieces, until onion is softened and beef is browned, 3-4 minutes. (The beef will finish cooking in the next step.) • Stir in crushed tomatoes, stock concentrates, cavatappi, 3 1⁄2 cups water, 1⁄2 tsp sugar, and a big pinch of salt (6 1⁄2 cups water and 1 tsp sugar for 4 servings). • Increase heat to high, then cover and bring soup to a boil.

• Once soup is boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is cooked through, 9-11 minutes. Taste and season with salt and pepper if desired. • While soup cooks, roughly chop parsley.

• Divide soup between bowls. Garnish with parsley and serve. TIP: If you want to add a kick, stir in a pinch of chili flakes from your pantry! Ground Beef is fully cooked when internal temperature reaches 160°.